Meat and Fish

Question 1

What is meat?

Answer 1

The flesh of animals and is composed of fibres which are held together by connective tissue to form bundles

Question 2

What does the tenderness of the meat depend on?

Answer 2

The size of the muscle fibre

Question 3

Are small narrow muscle fibres more tender than larger fibres?

Answer 3

Yes

Tough meat contains more connective tissue

Question 4

The older the animal….

Answer 4

The tougher the meat due to more connective tissue

Particularly regularly used muscles such as legs and neck

Question 5

What proteins does connective tissue consist of?

Answer 5

Collagen
Elastin - insoluble
Reticulum - fibrous

Question 6

What is gradually converted to gelatin with slow moist cooking methods?

Answer 6

Collagen

Question 7

What is the texture of fish in relation to the muscle structure?

Answer 7

Flaky
Short muscle fibres - myotomes
Seperated by thin sheets of connective tissue
Much less connective tissue than meat and no elastin so much more tender
Different lifestyle so relatively short lifespan
Smaller and thinner than meat
Shorter cooking time ^
Mackerel and herring are oily oil in fleshy fibres
COD and haddock less oily and need protection from heat so don’t stick so use fat when frying or microwaving